Remove the tomatoes from the can, squeeze them over a bowl in the sink to remove seeds, then finely chop and reserve with their juice.
In a dutch oven or other wide pot, sweat the sausage in the oil, breaking it up with a wooden spoon until cooked through.
Add the garlic, carrot, onion and celery and cook for 10 minutes on medium heat. Add the tomatoes and their juice, along with the stock, oregano and beans and bring to a simmer.
Cook for 30 minutes, covered, on low heat. Add the nettles and cook for a few minutes more, or until tender. Add the pasta to the soup and heat through.
Double check the seasoning for salt and pepper, adjust as needed, then serve with a dollop of the nettle pesto, a thread of extra virgin olive oil, and grated parmesan.
Notes
Nettles are my favorite green to use here, but kale works fine too.